Cà ri gà - Vietnamese chicken curry

Ingredients

Directions

1. 1

   Peel and finely dice the shallot. Cut the lemon grass lengthwise and remove the outer leaves. Cut the lower third into fine rings, leave the rest whole. Peel ginger and garlic and chop very finely.

2. 2

   Peel, wash and slice the carrots. Peel potatoes and cut them into bite-sized pieces.

3. 3

   Wash the chicken meat and pat dry. Cut the legs in the joint, dice the fillets. Season meat with salt. Heat 1 tablespoon of oil in a wok or casserole. Fry the legs or fillet cubes on all sides over a high heat until golden brown and remove.

4. 4

   Turn the heat down to medium level. Heat 1 tablespoon of oil in the wok. Stir-fry the lemongrass rings, shallot, ginger, garlic, curry powder and turmeric for 1-2 minutes until it begins to smell.

5. 5

   Then add the coconut milk and bring to the boil. Season to taste with 2 tablespoons of fish sauce, salt and about 1 tablespoon of brown sugar. Add the rest of the lemon grass.

6. 6

   Add potatoes, carrots and chicken legs or cubes to the curry and simmer at medium heat for 35-40 minutes.

7. 7

   Wash the coriander, shake dry and pluck off the leaves. Season curry with fish sauce, salt and sugar once again. Sprinkle with roasted peanuts and coriander. Serve with jasmine rice or fresh baguette.